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6 Substitutes for Cayenne Pepper

Cayenne pepper is a vibrant red spice made from ground cayenne chili peppers. It has a moderate heat level of 30,000–50,000 Scoville Heat Units (SHU) and adds heat and spice to a wide range of dishes. It works well in soups, stews, marinades, and spice rubs, adding a fruity and pepper flavor with a kick of heat.

If you’re out of cayenne pepper or need a substitute for dietary, spice or accessibility reasons, there are several alternatives available.

Cayenne peppers on a table and cayenne powder in a bowl.

What Is Cayenne Pepper?

Cayenne pepper is a finely ground powder made from cayenne chili peppers. It’s often used to bring moderate heat to dishes without overpowering the flavor. Unlike chili powder, which is a blend of spices, cayenne pepper is pure chili powder.

When substituting cayenne pepper, consider both the heat level and flavor profile of the alternative, as some substitutes may bring additional sweetness, smokiness, or tanginess to your dish.


6 Substitutes for Cayenne Pepper

1. Bird’s Eye Chili Powder

Bird’s eye chili powder is made from dried and ground bird’s eye chilies, which are hotter than cayenne pepper, with a heat level of 50,000–100,000 SHU. This makes it an excellent substitute if you want to replicate or exceed the heat of cayenne pepper.

How to substitute: Start with half the amount of bird’s eye chili powder compared to cayenne pepper, as it is significantly spicier. Adjust to taste as needed.

Best uses: Spicy soups, curries, stews, marinades, and spice rubs.


2. Paprika (Sweet or Smoked)

Paprika is a mild, red spice made from dried and ground sweet peppers. It has little to no heat, making it a good substitute for cayenne pepper in recipes where spice isn’t desired. Smoked paprika adds a rich, smoky depth of flavor.

How to substitute: Replace cayenne pepper with an equal amount (1:1 ratio) of paprika for color and flavor without the heat. If some spice is desired, combine it with a pinch of red pepper flakes or chili powder.

Best uses: Marinades, rubs, soups, stews, and roasted vegetables.


3. Chili Powder

Chili powder is a blend of spices that typically includes ground chili peppers, cumin, oregano, and garlic powder. While it’s milder than cayenne pepper, it can be used to add a subtle heat and more complex flavor to your dish.

How to substitute: Replace cayenne pepper with 1.5 times the amount of chili powder to replicate the heat. Be mindful of the additional spices in chili powder, which may alter the flavor profile of your recipe.

Best uses: Chili, tacos, soups, stews, and enchiladas.


4. Scotch Bonnet Chili (Fresh or Ground)

Scotch bonnet chilies are extremely spicy, with a heat level of 100,000–350,000 SHU, much hotter than cayenne pepper. They are known for their fruity and fiery flavor, making them a good substitute in recipes where you want bold heat.

How to substitute: Use ¼ to ½ the amount of fresh or ground Scotch bonnet chili compared to cayenne pepper to avoid overpowering the dish. Adjust to taste as needed.

Best uses: Caribbean dishes, curries, soups, stews, and hot sauces.


5. Hot Sauce (e.g., Tabasco or Frank’s RedHot)

Hot sauce is a liquid alternative made from chili peppers, vinegar, and salt. While many are milder than cayenne pepper, hot sauce can be used in larger quantities and adds both spice and tanginess to recipes.

How to substitute: Replace 1 teaspoon of cayenne pepper with 1–2 teaspoons of hot sauce, depending on the brand and desired heat level. Keep in mind that hot sauce adds liquid, so it’s best used in recipes where additional moisture won’t affect the texture.

Best uses: Soups, stews, sauces, marinades, and dips.


6. Gochugaru Chili Powder

Gochugaru is a Korean chili powder made from sun-dried red chili peppers. It has a mildly spicy flavor with smoky and sweet undertones, with a heat level of 4,000–8,000 SHU, making it much milder than cayenne pepper.

How to substitute: Use 2 times the amount of gochugaru chili powder compared to cayenne pepper to achieve a similar heat level. Its mild flavor works best in recipes that benefit from subtle heat and added depth.

Best uses: Korean dishes, soups, stews, marinades, and spice blends.


How to Incorporate These Substitutes

  • Start with Less and Adjust: Many substitutes, such as bird’s eye chili or Scotch bonnet chili, are spicier than cayenne pepper. Start with smaller amounts and add more as needed to avoid overpowering your dish.
  • Match Heat and Flavor: For recipes where heat is the primary focus, use substitutes like bird’s eye chili powder or chili powder. If the flavor is just as important, consider paprika or gochugaru for additional depth.

Final Thoughts

Cayenne pepper is prized for its ability to add heat without altering a dish’s overall flavor, but substitutes like bird’s eye chili powder, paprika, chili powder, Scotch bonnet chilies, hot sauce, and gochugaru can replicate its effects in different ways.

Choose the substitute that best matches your desired spice level and recipe requirements, starting with smaller amounts and adjusting as needed. With these alternatives, you can confidently maintain the perfect balance of heat and flavor in your dishes.